Seafood Cakes2019-07-02T16:04:51-04:00

Seafood Cakes

Presented by Pearly Baker’s Ale House

INGREDIENTS

  • 3 eggs
  • 1 cup mayonnaise
  • 1 pinch salt
  • 1 tsp. fresh chopped parsley
  • 1 tsp. fresh chopped thyme
  • Juice from 1/2 lemon
  • 1 tsp. Worcestershire sauce
  • 1 T Dijon mustard
  • 1 cup baby shrimp, peeled and deveined
  • 1 cup fresh salmon, diced into small pieces
  • 1/2 cup panko bread crumbs
  • Canola oil to coat pan
  • Chopped fresh parsley and thyme for garnish

Everything Seasoning (mix in a bowl):

  • 2 T poppy seeds
  • 2 T shite sesame seeds
  • 1 1/2 T dried onions
  • 1 T dried garlic (or use granulated garlic)
  • 1/2 T salt

Garlic Crema (mix in a bowl): 

  • 1 cup sour cream
  • 2 T roasted garlic, mashed
  • Pinch salt and pepper
  • Milk to thin if sauce is too thick

DIRECTIONS

Whisk eggs and mayonnaise together in a large bowl, then add salt, parsley, thyme, lemon, Worcestershire, and mustard. Using a spatula, fold in seafood, then mix in panko.

When combined, let the mixture set for 10 minutes, allowing to thicken. If mix is too wet still, add more panko. Hand form into 4 large or 8 small cakes. Heat a large ovenproof skillet at medium-low and add oil. Season the outside of the cakes with the Everything Seasoning. Place cakes in the skillet and sear on each side until golden brown. Place skillet in a 350°F oven for 6 to 8 minutes, depending on size of cakes. To serve, plate the cakes and top with Garlic Crema, then sprinkle with parsley and thyme.

Note: The restaurant serves this dish with buffalo cauliflower and artichoke purée.

Serves 4

As seen in the Summer/Fall 2019 Issue

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